The Panucho is one of the authentic regional snacks of Yucatan, and here's how to make them. Although much appreciated by tourists, this mexican delicacy is rather unknown outside Mexico. So for those who went to Yucatan and came back home with the craving for enjoying more or sharing with friends, here's an easy mexican recipe to prepare the Panuchos right from the comfort of your home.
* 2 lb. corn masa for tortillas
* 4 tablespoons white wheat flour
* Salt to taste
* 2 cups blended refried black beans
* 3 cups roasted chicken, shredded
* Canola oil for frying
* 1 Red Tomato
* 1 Cucumbers
* 1 Lettuce head
* 1 Avocado
For the pickled purple onions:
* 2 onions, sliced lenghtwise
* 10 Castilla peppers
1 teaspoon dried oregano
* 1/2 cup vinegar
* Salt to taste
1) Preparing the Panuchos dough: Mix the dough with flour, add salt to your taste and enough water to make it manageable. Form a small dough ball then flatten it like a small tortilla.
Now take your raw and flat Panuchos to a warmed up griddle or Comal, pretty quickly the Panuchos will puff up and the top will separate itself from the bottom; flip to cook both sides, then take off the comal and quickly separate the top from the bottom while leaving a little part still attached. We they spread a bit of refried beans (about a tablespoon for each Panucho) inside each Panucho and seal back the top to the bottom together. When we are finished with the first part and have exhausted our dough, now is time to fry them all in hot oil, until they become crispy. Drain the excess fat on paper towels.
2) Preparing the Yucatecan pickled red onions: Put the sliced onion in a bowl, boiling water is added and let stand 5 minutes, drained well. At this point add the vinegar, the peppers and oregano; marinate for at least an hour.
3) Getting ready to serve... Last step is to top each panucho with a bed of shredded lettuce, then some chicken, slices of tomato, avocado and cucumber, and finally the onions.